Blueberry Ricotta Cake

Ingredients for 1 servings:

• 100 g rusks
• 100 g butter
• 1 pack lemon(s) – grated peel
• 6 sheets of white gelatin for the filling
• 250 g ricotta
• 250 g blueberries
• 75 g sugar
• 1 pinch of nutmeg, grated
• 200 ml whipped cream
• 300 ml whipped cream, for spreading
• 1 pack of cream stiffener
• 1 tsp sugar
• Grated nutmeg for decoration
• Fat for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

For the base, place the rusks in a freezer bag and finely crumble with a rolling pin. Melt the butter in a saucepan, stir in the lemon zest and rusk crumbs well. Press the mixture into a greased 20 cm springform pan lined with baking paper to form a smooth base. For the filling, soften and dissolve the gelatine according to the package instructions. Puree the ricotta with the blueberries. You can use fresh and/or thawed berries. First stir in the sugar and nutmeg, then the gelatine. Chill the mixture until it begins to set. Whip the cream until stiff, fold in, pour everything into the springform pan and smooth out. Chill the cake for 3 hours (or overnight). For the frosting, whip the cream with the cream stabilizer and sugar until stiff, reserving 2 tablespoons for decoration. Remove the cake from the pan and spread the cream on the sides and top. Spread the remaining cream in waves over the cake using the rounded side of a teaspoon and serve dusted with a little nutmeg.